Casserole Chicken

Tomato paste

Some recipes (chili) require tomato paste. I typically put together 20 or so liters at as soon as (when a tomato is in season, which is normally September) and freeze it.

Ingredients

• 5 lbs. Chopped plum tomatoes
• 1/4 cup greater-virgin oil or oil plus 2 tbsp.
• salt, to flavor Instructions - Allergies: SF, GF, DF, EF, V, NF

Heat 1/four cup of the oil in a skillet over medium warmness. Add tomatoes. Season with salt. Bring to a boil. Cook, stirring, until very soft, about 8 mins.

Pass the tomatoes thru the finest plate of a meals mill. Push as lots of the pulp thru the sieve as feasible and go away the seeds behind.

Bring it to boil, decrease it after which boil uncovered, so the liquid will thicken (approx. 30-40 mins). That will give you selfmade tomato juice. You get tomato paste in case you boil for 60 mins, it receives thick like shop offered ketchup.

Store sealed in an airtight container within the fridge for up to one month, or freeze, for up to six months.